Community Pick
Crock-Pot Roast Pork
photo by MsRenay Cooks
- Ready In:
- 4hrs 25mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 4 -5 lbs center cut pork roast or 4 -5 lbs end cut pork roast
- salt and pepper
- 1 garlic clove, sliced
- 2 medium onions, sliced
- 1 bay leaf
- 1 cup hot water
- 2 tablespoons soy sauce
directions
- Rub pork roast with salt and pepper.
- Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
- Place in broiler pan and broil about 15-20 minutes to remove excess fat. Check frequently.(I oftentimes just brown on all sides in frying pan).
- Mix hot water and soy sauce.
- Put one sliced onion in bottom of crockpot.
- Add browned pork roast and remaining onion and other ingredients.
- Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
- To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil. Doesn't get too thick which is how we like it).
Questions & Replies
Reviews
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This pork roast turned out so well that I signed up for this website just so I could write a review! The pork was tender and flavorful, and the leftover broth made a fabulous gravy. Best of all, it was simple and used ingredients we had on hand. We made this roast on Thanksgiving to provide an alternative to the turkey, and it wound up being the most popular dish on the table.
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This was soooo good! After reading this recipe, I found the original recipe in my little rival book that came with my crockpot! I cut slits in the roast and inserted the garlic slivers. I salt and peppered the roast then browned it in a frying pan. I followed the directions and cooked it on high for 5 hours. When it was done, I removed the roast from the crock pot. I mixed 2 Tbs. of corn starch with 2 Tbs of cold water and added it to the gravy in the crockpot. I let it cook on high for 10 minutes to thicken it up. It tasted so good! I will definitely make this again.
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Very Good and very easy to make. I might add a pinch of thyme or rosemary next time we make it, and believe you me, there will definitely be a next time! I forgot to say that I didn't broil mine first either, just plopped the raw seasoned meat in the slow cooker and followed the rest of the recipe as written.
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Tweaks
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Used 4 lb shoulder roast. Seasoned roast with salt and pepper, then browned on all sides in Instant Pot. Remembered the garlic so sprinkled roast with garlic powder after browning. I was out of soy sauce and only had 1 Tbsp Worchesterchire sauce so added that plus 1 tsp Beef Better than Bouillon to hot water before adding to pot. I had some nice fresh sage and thyme so chopped up a bit of each and added, then also threw in a sprig of fresh rosemary. At that point I realized I'd started too early to just pressure cook it, so left it in Instant Pot, but put it on high slow cook for an hour. After the hour, I reset it to high pressure cook for 75 minutes, let it vent naturally for 10 minutes, then manually vented the rest of the way down. Everything else I did as directed. I know that's a lot of small tweaks, but to me it shows the recipe is a great one because you can use what you have on hand and it still comes out fantastic!
RECIPE SUBMITTED BY
PugGrannie
United States